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🥗 Autumn Salad with Lentils, Apples, and Camembert

350 kcal · 30 min · 4 servings

Ingredients

• 150 g Puy lentils
• 400 ml vegetable broth
• 150 g green beans
• 1 red onion
• 250 g leaf salad (e.g. arugula, spinach)
• 50 g dried cherries
• 2 apples
• 7 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp honey
• 3 tbsp grape seed oil
• salt
• pepper
• 100 g Camembert

Instructions

1. 1. Rinse the lentils under cold running water.
2. 2. Bring the vegetable broth to a boil in a pot.
3. 3. Add the lentils to the boiling broth and cook them for about 17 minutes.
4. 4. Wash the beans and remove the hard ends.
5. 5. Add the beans to the lentils and cook everything together for another 8 minutes.
6. 6. Drain the mixture and let it cool down to lukewarm.
7. 7. Peel the onion and slice it into thin rings.
8. 8. Wash the salad greens and dry them thoroughly using a salad spinner.
9. 9. Tear the salad into bite-sized pieces.
10. 10. Roughly chop the cherries.
11. 11. Wash the apples, quarter them, and remove the core.
12. 12. Cut the apple quarters into small cubes.
13. 13. Whisk together vinegar, lemon juice, honey, oil, salt, and pepper to make the vinaigrette.
14. 14. Mix the vinaigrette with the cooled lentils, beans, salad, cherries, and apples.
15. 15. Divide the salad mixture among four plates.
16. 16. Cut the Camembert into small pieces.
17. 17. Distribute the Camembert pieces over the salad.
18. 18. Sprinkle the salad with the onion rings.

Nutrition per serving

• kcal: 350
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 36 g